LEG OF LAMB FOR THE CHARCOAL GRILL!
I don’t know if I want to hug it or lop off its head and drink it’s warm blood directly from it’s still pumping heart. Know what I mean?
Lamb is as delicious as it is adorable. And it is my stern belief that the flavor of lamb is directly proportional to the amount of wolfish self loathing involved in the preparation. The more tears of pity wept over the unconsecrated flesh of a once sprightly prancing innocent creature of springtime… truly the sweeter it is. But beyond mere morbid enthusiasm for the sordid morality behind the meal, lamb evokes to me, a more primeval time. Its greasy, its almost gamy…. And like any other sweet underage meat, it needs to be vigorously massaged with lotion.
You will need:
PASTE
* 2 teaspoons of whole cumin seed.
* 1 teaspoon of whole black peppercorns.
* 1 teaspoon of whole allspice.
* 3-4 large cloves of garlic.
* 1 teaspoon of kosher salt.
* 2-3 tablespoons brown sugar.
* 1/2 teaspoon of Italian seasoning or dried oregano.
* 1/2 teaspoon of crushed red pepper flakes.
* 2 tablespoons of extra virgin olive oil.
* 1 tablespoon of lemon juice.
* A good sized leg of lamb roast. Preferably boneless (if not you’ll have to de-bone and butterfly that sumbitch)
* About 1/2 cup of finely chopped fresh mint.
SAUCE
* 1 cup of sour cream
* 1/4 cup of Dijon mustard
* 1 tablespoon finely chopped mint (leftover from above)
* 1/2 teaspoon kosher salt
* 3 tablespoons of Honey
1)Smash the cumin and pepper with a mortar and pestle. They need to be fucking pulverized. Pretend they were your old research partner that left you for dead in a "lab accident" and stole your formula for cold fusion to go on to make millions. And for all these years of learning how to walk again, the only thing on your mind has been revenge… Add all remaining ingredients of paste and go apeshit on them too, until the paste is… pasty….
2) Now to dress your lamb, cut it to allow it to be unfurled like a glorious meat flag. You will want it to be no thicker than 1 1/2" at any one point. If it is, just butterfly that one area.
3) Now rub that meat with the paste. Use it all up. Inside and out. Spread the chopped mint all along the inside (saving a bit for the sauce) and roll it up. You have to tie it in this position. I like to just wrap my twine around in a spiral rather than tying 20 separate strings. Whatever.
4) Now that you’ve made your lamb-roll, wrap it tightly in cling wrap and store it in the fridge. Anyhow when you’re ready to go, get your grill started up and mix the ingredients for your sauce together in a bowl until smooth. Lamb is the stuff of sacrificial rites and chanting cave people. It deserves a good fire. Get your grill ready for medium high heat. Rake your coals to the edges and place a drip pan in the center. A pie pan or an old pot with an inch or so of water will suffice.
5) Okay here you go, throw it on the grill directly over your fire, fat side down. Grill for about 25 minutes. Keep the lid down as much as possible, and yet be watchful out that it doesn’t catch fire. If the lid is opened you introduce oxygen to the coals causing them to flare up, you are also allowing heat to escape; however, if you never look, the lamb is sure to be engulfed in flames the moment you leave your vigil by the grill. This occurrence is known as Schrodinger’s BBQ Lamb Paradox.
6) Turn and flip it and grill with the lid down for an additional 15 minutes for medium rare.
SARACANITE 